Pork Dumplings With Hot Sauce
|Ground lean pork||3⁄4 Pound|
|Chinese rice wine/Dry sherry||1 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Green onions/Scallions||4 , chopped|
|Sesame oil||1 Tablespoon|
|Egg||1 , beaten|
|Freshly ground black pepper||1 Teaspoon|
|Finely chopped cabbage||4 Cup (64 tbs), drained well|
|Wonton wrappers||6 Ounce (1 Package)|
|Soy sauce||2 Tablespoon (Kikko Man)|
|Rice wine vinegar||1 Tablespoon (Japanese Variety)|
|Chili garlic paste||1 Teaspoon (Red Chili)|
|Sesame oil||1 Teaspoon|
|Chopped green onion||1 Tablespoon|
Mix the sauce ingredients together and set aside.
Mix all the other ingredients, with the exception of the cabbage and the wrappers.
Mix in a bowl by hand, stirring the mixture until it holds together well.
Using a towel, squeeze as much moisture as possible out of the cabbage. (I use a potato ricer, Works great!)
Stir the cabbage into the meat mixture.
Place 1/2 tablespoon of the filling in the center of a wonton noodle.
With your finger, wet two adjoining sides of the noodle with a bit of tap water.
Keep a cup of water handy for this.
Fold the opposite sides over on top of the two moistened edges, thus giving you a triangle.
Be sure and press out all the air bubble or the noodle will explode.
To cook, drop the noodles into boiling water and stir very gently with a wooden spoon so that they do not stick together.
After a few minutes, they will float to the top.
Cook them 1 more minute and then remove them with a slotted spoon.
Serve several in a bowl for each guest.
Allow the guest to put on his own sauce.